Rinse potatoes in a colander to remove excess starch. Drain.
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Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
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Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
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Remove from the oven and garnish with scallions. Squeeze lime juice over top.
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Enjoy!